Title: Basque roasted toamto soup
 Categories: None
      Yield: 8 Servings
 
      2 lb Plum tomatoes; large
      2 tb Olive oil
      1 ts Granulated sugar
      1 sm Dried chiles; broken OR
    1/4 ts Crushed red pepper
      2    Onions; finely chopped
      2    Cloves garlic; crushed
  1 1/2 ts Paprika
      1 tb Fresh oregano; OR
      1 ts Dried oregano
      1    28 oz. can Italian plum
           -tomatoes; reserve liquid,
           -drained, chopped
      6 c  Chicken broth;
           -reduced-sodium, defatted
           Salt and pepper; to taste
    1/2 lb Shrimp; optional
      2 tb Fresh chives; snipped OR
      2 tb Basil leaves; slivered
 
  Preheat oven to 225øF. Lightly oil a large baking sheet with sides or
  coat it with nonstick spray.
  
  Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a
  single layer on prepared baking sheet.  Drizzle with 1 tablespoon oil
  and sprinkle with sugar.  Roast for 3 hours, or until very soft and
  wrinkled.  Let cool and set aside.
  
  Meanwhile, in a Dutch oven or soup pot, heat remaining 1 tablepoon
  oil and dried chiles (or crushed red pepper) over medium-low heat.
  Add onions and garlic and cook, stirring, until lightly browned, 10
  to 12 minutes.  Add paprika and oregano and cook, stirring, for 1
  minute more.
  
  Add canned tomatoes and chicken broth. Bring to a boil, reduce heat
  to low and simmer, partially covered, for 25 minutes. Remove from
  heat and let cool.
  
  Strain soup into a bowl; transfer solids to a food processor or
  blender. Puree until smooth, adding a little broth if necessary.
  Return puree and broth to pot.  Whisk to combine.
  
  Using a food mill, puree reserved roasted tomatoes (Alternatively,
  slip off skins, puree in a food processor and strain through a coarse
  sieve.)  Add puree to soup. (If the soup is too thick, add a little
  of the reserved canned tomato liquid.) Season with salt and pepper.
  
  If using shrimp, cook in a large saucpen of boiling salted water
  until they just turn pink, 1 to 2 minutes.  Drain and let cool.  Peel
  shrimp and cut in half lengthwise.
  
  Ladle into warmed soup bowls and garnish with shrimp, if using, and
  chives (or basil). Serve immediately.
  
  Recipe